• masculine A soft, small, wheel-shaped cheese about 250 g in weight made from full cream cows’ milk, dry-salted to 3 per cent salt, surface-ripened for 10 to 14 days with Penicillium candidum and P.camembertii, which forms a white fungus on the rind, then wrapped in paper and boxed. Contains 57 per cent water, 21 per cent fat and 20 per cent protein, half of which is hydrolysed by the fungus. Originating in Normandy but now widely produced.


  • noun a small round soft French cheese that has an edible white rind and becomes stronger in flavour and softer in the centre as it ripens